- Calories 262
- Caloriesfromfat 29%
- Fat 8.5g
- Satfat 5g
- Monofat 1g
- Polyfat 0.5g
- Protein 18.2g
- Carbohydrate 30.9g
- Fiber 2.8g
- Cholesterol 30mg
- Iron 2.8mg
- Sodium 561mg
- Calcium 353mg
Mushroom Lasagna
You can substitute shredded mozzarella cheese for the fontina. To vary the flavor, use a variety of mushrooms.
How to Make It
Step 1
Cook the pasta according to package directions, omitting salt and fat.
Step 2
Preheat oven to 400°.
Step 3
Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick (about 5 minutes), stirring constantly. Remove from heat; stir in 1/2 cup Parmesan, cottage cheese, and next 4 ingredients (cottage cheese through spinach).
Step 4
Melt butter in a large nonstick skillet over medium heat. Add leek and mushrooms; sauté 7 minutes or until tender. Drain well, and return to pan. Stir in parsley, oregano, and garlic. Spread 1 cup spinach mixture onto the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the spinach mixture, and top with 1 1/2 cups of the mushroom mixture. Repeat layers, ending with noodles. Top with 1/2 cup spinach mixture.
Step 5
Cover and bake at 400° for 25 minutes. Uncover and sprinkle with 1/2 cup Parmesan and fontina. Bake an additional 15 minutes or until golden brown. Let stand 10 minutes.
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alshumate's Review
Loved this recipe! It was a little time consuming but worth the effort. Followed the recipe except I used no-bake lasagna noodles, fresh spinach that I wilted in a saute pan, and ran non-fat cottage cheese through the food processor to give it a ricotta-like texture. Awesome!
RoxieE's Review
This is absolutely wonderful and will definitely be making again!!!
Tumbles's Review